|Celery||1 3⁄4 Pound, trimmed|
|Peeled celery root||1⁄4 , shredded|
|Freshly squeezed lemon juice||1 Teaspoon, squeezed|
|Ground cardamom||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
Put the celery through a juice extractor. (This should yield about 2 cups juice.)
Combine the celery juice and celery root in a small saucepan and bring to a boil over low heat.
Meanwhile, whisk the water and cornstarch together.
When the juice comes to a boil, whisk in the lemon juice and spices.
Remove from the heat and whisk in the cornstarch mixture.
Return to heat and bring back just to a boil.